Breakfast Polenta Bowl

The poached egg on top of this hearty breakfast bowl is like the cherry atop a sundae—but better.
Publish date:
breakfast polenta bowl

Recipe by Joe Piccirillo

Start to Finish: 20 minutes

Servings: 4


  • 4 oz. chopped pancetta
  • 1 cup fresh corn kernels (from 3 large ears)
  • 1 cup halved cherry tomatoes (about 10 oz.)
  • 5 cups whole milk
  • 1 cup instant polenta
  • 3 tbsp. butter
  • 4 poached eggs
  • 2 tbsp. sliced fresh basil
  • EVOO, for drizzling


In skillet, cook pancetta over medium-high heat, stirring often, until fat begins to render, about 4 minutes. Add corn and tomatoes. Cook until pancetta is crisp, about 4 minutes. In saucepan, bring milk to boil. Slowly whisk in polenta over medium heat until creamy, 3 minutes. Whisk in butter; season. Divide polenta among bowls. Top with corn mixture, eggs, and basil. Drizzle with olive oil.